Chickpea & Coconut Curry with Corn

Ingredients

• 1 can (400g) canned chickpeas
• 1 can (400ml) Coconut Milk
• 1/2 cup Corn(optional)
• 1 pcs onion
• 2 pcs carrots
• 1 tbsp Curry
• 1 tsp Cumin
• 1 tsp Garlic powder
• 2 tbsp Tomato Puree
• 1 tsp Brown rice vinegar(optional)
• 3/4 cup Jasmine Rice
• 1 tbsp rapeseed oil
• to taste salt

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Sauté diced onion and sliced carrots in oil until soft, 5 minutes.

3. 3

   Add curry powder, cumin, and garlic powder; toast 1 minute.

4. 4

   Stir in tomato puree, coconut milk, drained chickpeas, and corn.

5. 5

   Simmer 15 minutes until thickened, finish with brown rice vinegar and salt.

6. 6

   Serve over rice.